June 12, 2011

Strawberry-Buttermilk Sherbert

This is my third use for four pounds of strawberries! I hope you have enjoyed the strawberry recipes.

Strawberry-buttermilk sherbert . . . AMAZING! Honestly when I first starting making the sherbert, I wasn't sure how it would be with buttermilk in it. Before I put the sherbert mixture in the fridge to chill for an hour, I sampled a little of the liquid. It was so tasty, it tasted like liquid strawberry frosting! Crazy, huh? Once chilled, it went into my ice cream maker, just a bit later, we had semi-frozen sherbert. I, of course, ate some while it was semi-frozen and then put the rest into the freezer to freeze further. The sherbert is so fresh, light, and delicious! You should run to your kitchen to make this . . . go now, don't wait. :)

Process strawberries in food processor or blender 30 seconds or until smooth, stopping to scrape down sides. Pour strawberry puree through fine wire-mesh strainer into a large bowl, pressing with the back of a spoon. Discard solids. Add buttermilk, sugar, and vanilla to puree; stir until well blended. Cover and chill 1 hour.

Pour strawberry mixture into freezer container of a 1 1/2 quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Garnish, if desired.

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About Me

I'm a thirty something living in Colorado. My Sweetie and I moved here from Boston about a year ago. I decided it would be fun to start a baking/cooking blog. I know there are many out there, but I enjoy taking my sweet time in the kitchen and I wanted to share it with others. Enjoy!